Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (150g) granulated sugar
  • ½ teaspoon (3g) salt
  • 1 cup (227g) cold unsalted butter, cut into ½-inch cubes
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 2 (14.5 ounce/411g each) cans cherry pie filling
  • 2 tablespoons (16g) cornstarch
  • 1 tablespoon (15ml) lemon juice
  • ½ teaspoon almond extract (optional)
  • ½ cup (63g) all-purpose flour
  • ¼ cup (50g) packed light brown sugar
  • ¼ cup (57g) cold unsalted butter, cut into small pieces

Instructions:

  1. Combine flour, sugar, and salt for the crust. Cut in cold butter until mixture resembles coarse crumbs. Stir in egg and vanilla until just combined. Form into a ball, flatten slightly, wrap in plastic wrap, and chill for 30 minutes.
  2. In a medium bowl, whisk together cherry pie filling, cornstarch, lemon juice, and almond extract (if using) for the filling.
  3. Preheat oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  4. Press about 2/3 of the chilled crust into the prepared pan to form an even layer. Spread the cherry filling evenly over the crust. Crumble the remaining dough evenly over the cherry filling or mix the crumble ingredients in a separate bowl and sprinkle on top.
  5. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If using the crumble topping, ensure it is golden brown.
  6. Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 16 squares for easy cherry pie bars.